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Vegan Corn Cream Soup

Inspired by The First Mess’ Really Good Tomato Soup, / A creamy dairy-free corn chowder soup.
Course Soup
Cuisine Vegetarian
Author Shelly Westerhausen


  • 4 ears of fresh corn cobs , kernels removed from cobs
  • 1 onion , diced
  • 3 garlic cloves , minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons Harissa (add more if you like it extra spicy and feel free to substitute other spicy things you have on hand if harissa isn’t handy: a diced jalepeno, squirts of sriracha, etc)
  • about 3 cup vegetable broth (homemade or store-bought)
  • 1/4 cup raw cashews , soaked in water overnight
  • Salt / Pepper
  • Chives , for garnish


  1. Heat olive oil in a large stockpot or dutch oven over medium heat.
  2. Add in the onions and sauté for 3 to 5 minutes or until soft. Next, add in the garlic, and harissa (if using) and sauté for another minute.
  3. Throw in the corn kernels, corn cobs, vegetable broth, and a little salt and bring to a boil. Once boiling, turn down heat, cover, and let simmer for 30 minutes.
  4. While simmering, drain your cashews and then blend them with a 1/4 cup water (you may need a little more depending on how big your blender is – you want to make sure that it helps get them really creamy without making them too watery) until a smooth cream has formed.
  5. Once the soup is done simmering, remove from heat, discard the corn cobs (or save for vegetable broth) and use an immersion blender to puree the soup (I like a little texture in my soup so I left it a little chunky but that is completely your call).
  6. Next, stir in the cashew cream and return back to heat. Let simmer for another 5-10 minutes and season with salt / pepper.
  7. Top with fresh chives and cornbread croutons.